The is mixed in good-sized quail egg stone of whole wheat steamed bread

Complete rye flour I am this mix into that kneads directly normally in muscle flour according to 1:3the mouthfeel that scale comes out or loose is to do steamed bread of two basket circles to be being kneaded originally kneading a feeling this attune is moved very held a few funny gold with respect to conveniently like quail egg always one happy

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1, rye flour and fine saccharic say to weigh into the basin

2, yeast wakes with a few Wenshui ahead of schedule

3, yeasty water enters the agitate in flour even

4, garrulous state is become with chopstick agitate in falling the rest Wen Shui flour slowly

5, last on the lid in putting a basin film is put to warm place to ferment

6, ferment to double pull open dough to submit beehive form greatly

7, take out exhaust to knead round rub to cut 8 into strip

8, the common steamed bread of make it circle

9, of appearance of egg of make it quail ordinal had done put steam box

10, conflagration evaporate covers tightly 15 minutes 5 minutes

11, rye pink is thicker than general flour 1:3 of flour of the muscle in mixingscale mouthfeel also so won't thick

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